Heat oven to 350F. Grease an 8½ x 3” loaf pan and line with parchment paper, leaving a 2-inch overhang on both sides.
In a medium bowl, whisk flour, baking powder, salt, and ground cardamom. In a large bowl, with an electric mixer on medium speed beat eggs, granulated sugar, olive oil, yoghurt, Sunkist® Blood orange juice, and Blood orange zest until creamy, about 3 minutes. Reduce speed to low and add dry ingredients. Transfer batter to loaf pan, smoothing top with an offset spatula.
Bake, rotating pan halfway through, until cake is bronzed and a tester inserted in the center comes out clean, 55-60 minutes.
In the meantime, using a sharp knife, slice off the top and bottom of 2 Sunkist<sup>®</sup> Blood oranges. You want the oranges to sit flat on your chopping board. Follow the curve of the fruit and cut the pith and peel off. Slice oranges crosswise into ¼-inch disks. Set aside.
Sift confectioners' sugar into a bowl. Strain Blood orange and lemon juice through a fine-mesh strainer. Add juice to confectioners’ sugar and whisk until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze.
Drizzle glaze over cooled loaf cake, (it will drip down the sides). Adorn with 4-5 slices of blood oranges.
